Recent content by Duffyjr

When I was experimenting with the Third Wave packets I did brew a couple batches with distilled water on it's own just to try and establish some kind of base line for testing. I honestly couldn't tell much difference between the distilled and the distilled with the packets, both seemed rather...

Most of these places just gather reviews from other sources like Amazon and compile them which is ok it does save some leg work but finding a good set of reviews on a product any more is like finding a needle in a hay stack.

A lot of guys on another forum I visit say it is really good. Appears they get all their coffee from Columbia and Brazil. The only thing I don't like is they don't give a lot of info on what each one is as far as blending, it would be nice to know.

I find leaving them in the bag they come in works the best, the guys I buy from use quality bags with valves though. I usually have 2 or 3 different beans at any given time so I use little 6oz glass jars so I'm only opening the bag a few times to fill the jars rather than expose the whole bag to...

I've been using Rembrandt a couple times a week for years and I remember when you could actually feel the grit in it but several years ago they changed it so it no longer has the gritty texture. I've always had a hard time with toothpaste because I do not like mint. A few years back Crest...

If machine is clean look at your water. Our water here is not consistent, sometimes the chlorine taste is stronger, I use Pure filtered pitchers to get rid of it. Before that I just let it sit out open in one of those glass sun tea jugs for a couple days.

I think blending is best left up to the exports. However I did stumble on one when I was down to the last beans of what I had just to make a cup. It was 2/3 from Brazil and 1/3 Guatemalan. Maybe the two are similar and that's why it worked.

Don't some add robusta for extra crema? I think I read that somewhere but can't find it now.

Did you happen to change filters? Roes and Musicphan are correct, when I went from a Mr. Coffee to a Bunn Phase Brew it took a few batches to get it right and I believe it was because the Bunn was putting out hotter water. If it's weaker I would try gringing a little finer first, if that...

I just ordered the Colombian and have only had a few cups but it is very good. I normally don't like most beans I've tried from Columbia but this one is very good and will order again. I guess the reason I've only had a few cups is I also ordered his Guatemala Huehuetenango which is outstanding...

OP, go out and buy some Folgers Black Silk and the biggest coffee maker you can find and tell them it's the best money can buy and 99 out of 100 of those country clubbers won't know any better.

This time of year you see more of this stuff, people in a frenzy waiting for Black Friday and Cyber Monday hoping to get a jump on things are easy targets.

You wouldn't think it would matter with immersion brewing but I do it with my Clever and can tell the difference, I love the rich full body flavor of immersion brewing but can't stand the grit that goes along with a French Press, Clever to the rescue. When using my Chemex i actually let it...

I prefer central/south american coffees. My favorite is from Guatemala preferably a huehue. Ive had this from several different roasters and it's alway been very good. I've also had a few from Brazil that are tasty. When looking for beans it seems I prefer the ones that mention chocolate, nutty...

That is a good place to start. I have mine set for 18 for my one cup dripper but for the Chemex I have it at 24 any finer and it takes to long to pour thru (over 4 minutes) and for my Clever (basically French Press) I set it at 28 so that chart is fairly accurate.